These peanut butter cookies satisfy all of my happiness check-boxes: Sweet, a touch of salt, and so much umami! They aren’t too crumbly or sandy and you can really taste the peanut butter in there. They also stay delicious for up to a week at room temp if they’re covered.
What you’ll need:
- 2 and 1/2 C all-purpose flour (be careful not to pack your measuring cup)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt (omit if using salted butter)
- 2 sticks (1 C) unsalted butter, room temp
- 1 1/4 C granulated sugar
- 1/2 C dark brown sugar
- 2 eggs
- 2 C creamy peanut butter
- 1 Tbsp vanilla extract
- about 1/2 C granulated sugar (for rolling)
- Whisk the dry ingredients together: Flour, baking soda, baking powder, salt. Set aside.
- Use a hand mixer or a paddle attachment on a stand mixer to cream the butter and both kinds of sugars together on medium speed for about 2 minutes. Add eggs and beat on medium-high until combined, then add the peanut butter and vanilla and beat on high speed until combined. Scrape down the sides and bottom of the bowl with a spatula as needed.
- Add the dry ingredients to the wet ingredients, then mix on low speed until combined. The dough will be quite soft.
- Cover with cling wrap pushed all the way down to the dough, and stick the bowl in your fridge for at least one hour. You can leave it in there longer than that, if you need or want to, but take it out about 30 minutes before you’re going to shape the cookies to let it soften just a tad.
- Preheat oven to 350 degrees F.
- Use a scoop or spoon to gather about 1.5 Tbsp of dough, then use your freshly washed hands to form the dough into a ball. Roll the ball around in the extra granulated sugar and place it on a cookie sheet (with silicone mat or parchment paper underneath). Squish down the balls, just a bit, by making crisscross marks on them with a fork. You’ll get about 48 cookies total… one dozen on each baking sheet.
- Bake the cookies, two sheets at a time, for 11 to 12 minutes, or until the sides are lightly browned. Be careful – It’s hard to see the color difference on a peanut butter cookie! The centers may not look completely baked when you take them out. So long as they aren’t still shiny, you should be good to go.
- Let the cookies cool on the sheet for 5 to 10 minutes before moving them to a wire rack to cool completely. You may need to use a small spatula to help support them while they’re still warm, but they will firm up a bit when they’re completely cool.
I store them with paper towels between layers to keep them from getting too mushy over time. Enjoy!!